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Oven. No. 105,541, 1 Patented July 19, 1870.

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Oven.

No. 105,541; 'u 11316111611 my 19, 1870.

WL'Z @eases "PATENT trice.

HosEA BALL, or New YORK, N. Y.

. ro'vEN.

Specification forming part of Letters Patent No. 105,541, dated July 19, 1870.

State of New York, have invented an Improve. mentin Ovens, of which the followingis `a "specication: i 1

Nature `and `Objectsfof `the Invention. My invention `relatestoithe class known as reel`-ovens,\in which the bread-receivers are pvoted to the endsof the `arms or end plates `of al revolvingr'cel. Instead of suspending :the breadtrays or` lreceivers at some distance `below `the'arms, `.bywhich means the diameter of thereel,`which may be used `within an oven of `givensize, lis materially reduced, I. place the pan above the horizontal bar of the reel, and presepve itshorizontality by means of` a pendu-` lons weight suspendedbeneath the axis ot' sup-V port'. `*This suspended weightconsists of a basket, perforated p1ate,`orreceptacle,to be filled with broken brick, or other suitable material,

i which answers several purposes-first, when a given basket, as I `prefer to term it, is at the'boty tom of itsrevolutiomit absorbs considerable heat,owin'g toits proximity to the arch. This, being carried off, i'sutilized upon the bottom of the pan, when the latter ismore remote from the heatedlarch; second, the basket is, to

some extent, interposed between batches of.l

. bread on adjacent trays, and prevents the direct transmission of steam heat from the batch on a given pan to thel bottom of the pan above.

Another and very important part of my invention relates to the manner of introducing the heated gases tothe baking-chamber. lInstead of carrying themv directly through the arch, or promiscnouslythrough the walls of the chamber, I employ a solid arch, which will `retain and equalize the heat in a more effective manner thanaperforated'arch, and above the arch I apply a Aperforated door, beneath V which theheate'd gases are introduced, and

through which they are distributed uniformly over the lowerpart and entire area of the oven.

Description of the Acoompanyt'nglmwng.

Figure l is a vertical transverse section at right angles to the axis of the reel, the plane of section being shown by the dotted line a b,Fig. 2. Fig. 2 is a vertical section on a plane at right angles -to the former, the plane of section being shown by the dotted linea d, Fig. 1.

Fig. 3 `is asectional vicw, showing -an oven with a reel furnished with sixteen bread-pans.

General Description.

i beneath the oven-chamber proper, and which will'be described presently. Above thelevel 1 ofthe said perforated iioor the walls are solid to a height even Witlrthe line of the greatest elevation ofthe bread-pans, or thereabout. At

`this level are'apertures d d in the side walls,

through which the heat may pass from the oven to the upper ilues E E,and to the chimney or these holes may be clsed by dampers, andthe heated gases, &c., may pass out at the ceiling of the oven by apertures e, which conduct the said gases `to the dues E E and the chimney. The apertures e are also provid-ed with dampers.

heated air and gases to the space or the passages beneath the perforated ioor D', through whose openings the said caloric current is dis- .tributed into the main chamber M of the ov'en.

This door is situated a distance above the arch C', and may.| like the latter, be of brick, so laid as to afford intervals for the passage of the air, or it may be a perforated plate. The object of the door is to distribute the heat in the oven, and to avoid its striking upwardly immediately from the holes b b, andso leaving a portion of the interior unequally heated. To secure a uniform supply at each part, it may `be advisable to make the door-openings near the middle larger than those in more immediate proximity to the holes b bin theside and backiwalls.

Mounted on a horizontal axis AWithin the principal chamber M of the oven, and turned by outside means-to wit., a Wheel, N, pinion, O, andcrank-is a reel, P, consisting of heads p p and rods s s. The latter are parallelwith l 1n the side and back inner walls B B are openings b b, which admit the the axis, and form supports for the bread-pans P', one to each rod. The ends of each breadpan are fastened to cheek-pieces R, which are journaled on the rod s, so as to swing freely thereon. A basket, T, of wire-gauze, stiffened with rods, is attached by its ends to the lower portions of the cheek-pieces R, and forms a pendulous weight, which keeps the bread-pan above it in an approximately horizontal position, so as to receive the unbaked loaves, and maintain the proper position, While the reel is transporting them around the oven from the place at which they are first deposited on the pans, thence downward toward the arch, up at the rearward partbf the oven, then by the. ceiling, and eventually at the door A', where f they are removed, and other loaves of dough substituted to perform the same round.

I have. called these pendulous receptacles T- baskets, as that fairly describes their preferable form. I place in them broken bricks, or other suitable material, which may absorb n heat at the hottest portions of the oven, and

impart it to the bottoms ofthepans when they have arrived at a cooler part of the oven.

They also act, at times, in another capacity,

intervening between a loaf and the bottom of the pan above it, so as to intercept, to some extent, steam heat, which may be passing from the bread.

While I prefer the basket form which vI have described and represented, I desire to state that Ido not confine myself to such, but may make the pendulous receptacle as a mere platform. Its foraminous or perforated surface, however, should be retained, as it should not obstruct the passage of the heat to the bottom of the pan.

In baking crackers the brick may be dispensed with, so far as their baking action is concerned, andthe basket is merely vused as a counterbalance to keep the pans horizontal.

The number of bread-pans on the reel, and the proportions of the reel relatively to the oven, will vary with the required capacity for work. f

In Fig. 3 is shown an arrangement for sixteen pans on a reel.

Claim-s.

What I claim as new is- 1. The bread-pamarranged above its axis of support, and provided with a pendulous weight beneath, by which its horizontality is sufficiently maintained.

2. In combination with a bread-pan, arranged as described in claim 1, the basket, plate, or containing-receptacle, which, besides -its functions as a weight, may beutilzed to contain material capable of absorbing and radiating heat, substantially as and for the purpose described.

A basket or plate, suspended from a swinging pan or platform, whether the pan be above or below the axis of support.

4. A basket or plate, placed or suspended below the pan, for the purpose described, used or to be used in any oven in which the pans or bottom are mechanically moved during the baking process, whether the motion be by a reel, a rotating platform, a chain, a band, or otherwise. Y,

5. The combination, with the crown,or furnace arch, of a grating or perforated or reticulated door above it, substantially as and for the purpose herein set forth.

To the above specification of my improvements in ovens I have signed my hand this 7th day of May, A. D. 1870.

HOSEA BALL. Witnesses:

EDWARD H. KNIGHT, JAs. MELDRUM. 

